Milk Braised Chicken with Chard
And my first and failed attempt to make Parker House Rolls. I have been eyeing the Parker House Rolls recipe from Colicchio & Sons' for quite a while when it was published in Saveur magazine few months ago. I bought all the ingredients and decided to make them for dinner. However, my dough never proofed properly and the rolls turned out dense rather than fluffy and buttery (but with more butter and salt added to the final product, I still stuffed myself until I went into a food coma). I also came across a milk braised chicken recipe in River Cafe Cookbook. A hearty and rich braised chicken dish sounded like a winner on a snowy day. So that was my dinner - Milk Braised Chicken with Chard, and Not-So-Parker-House-Rolls.
